Thursday, September 13, 2012

chocolate cream cheese cupcakes

yes, i made some cupcakes last night! finally got around to trying out a recipe i pinned on pinterest (here and here). these are delish! you can have them as is (without the frosting). i added in that extra frosting because i personally have taken to liking my baked goods extra sweet. i know, it's awful huh? but yes, i really think the extra white chocolate frosting on top is just right. either that or the next time i make these again i must add in an extra spoonful of the cream cheese filling.

below's the recipe should you be interested in baking these yourself. they're super easy to make and the cake comes out moist and delicious. enjoy!

Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.

In the mixing bowl of a stand mixer, beat together the ingredients for the filling (except the chocolate chips) until light and fluffy. Gently fold in the chocolate chips. Set aside.

In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
Make a well in the middle of the dry ingredients and add in the water, oil, vinegar, and vanilla extract. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.

Fill muffin cups with 2/3 full of batter then spool 1 level tbsp. of filling into the center of each cupcake. Repeat until all batter and filling have been used up.
Bake 20-25 minutes or until cake portion comes out clean with a toothpick (Personally, I usually just bake mine for 17-18 minutes only and they turn out fine). Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely. Once cool, you can choose them to frost if you like!

Make frosting: Heat the white chocolate chips with the butter in the microwave for 30-40 seconds until melted. Then beat until mixed/smoothed and add in powdered sugar. Mix again to incorporate the sugar. At this point you'll want to add in a few tablespoons of milk to thin it out so it's not so stiff where you can actually mix it. Make sure to not add too much milk or it'll get runny. Once you find the right consistency, beat until it looks good and you should be all sit!

3 comments:

They happen to be my most favorite cupcakes ever. There is a bakery in town that makes these without the frosting, and they charge about $2.50 per cupcake! But they are good!

I make them all the time, often without the cream cheese filling, just to make a quick cake. No eggs in the chocolate batter either, so this is a great recipe for those who have egg allergies.

In addition, I made a variation of these and posted them on my site. I found the recipe online, and then I adjusted it a bit. It's a spin off of the same chocolate cake recipe. Try it some day, you might like.

I'm glad i found you. We have some similarities. I am a web designer too. :) And a mommy. :P

Yes! I love this cake recipe as well. When I looked through the ingredients, I realized that it was eggless. It's just like this other eggless chocolate cake recipe that I found a while back when I had the craving for some cupcakes but didn't have any eggs available. This recipe really works and I think they come out just right.

Thanks for stopping by. I'll be sure to head over to your site and see what you have!